Simple Tex-Mex Salad That's Healthy | Redbook
Here's a quick and easy way to get a great tasting and healthy Tex-Mex salad! Ingredients needed: 2 Tbsp low fat sour cream or Greek yogurt, ½ tsp hot sauce or 1 Tbsp chopped pickled jalapeños, ¼ cup black beans, drained & rinsed, ½ cup grated zucchini, ½ cup frozen corn, thawed, ⅓ cup diced tomato, 2 Tbsp shredded cheddar or jack cheese, ¼ cup cilantro leaves, 1 lime wedge
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Jennifer Aniston explains what the Rachel salad was actually made of.
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Tex Mex Salad recipe Mexican Salad Recipe Vegeterian and Crispy Nachos Salad Recipe @YourFoodStory
How to make Tex Mex Salad recipe is mentioned below :
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Serves- 2
Tex Mex Salad recipe bring the Mexican essence to your home with this yummilicious.
Ingredients:
Corn- 1bowl, boiled
Pineapple- ½ bowl
Tomatoes- ½ bowl
Cucumber- ½ bowl
Green Capsicum- ¼ th bowl
Kidney Beans – ½ bowl, boiled
Nachos - (I have used tomato flavor)
Dressing:
Olive oil - 1tbsp
Tomato sauce -1 tbsp
Chili tomato sauce- 2 tbsp (Maggi Hot and sweet )
Chili powder- 1 tsp
Vinegar- 1tbsp
Salt -to taste
Lemon juice- 1 tbsp
Honey- 1 tbsp
Roasted jeera powder - 2 tsp
Method:
Cut all the veggies into small cubes. Mix in the dressing ingredients and mix well. In a salad bowl, add veggies & salad dressing and mix it well. Now, Take a serving bowl and make a bed of nachos, top it with the above veggies mixed with the dressing. Tex Mex salad is ready... Enjoy!!
#TexMexSalad #mexicansaladrecipe #yourfoodstory
Mexican Salad - Healthy Salad Recipe - My Recipe Book With Tarika Singh
Mexican Salad, can be a sumptuous meal in itself or a delectable accompaniment to your dinner. Food blogger Tarika Singh brings you a hearty and filling Mexican Salad recipe.
Ingredients:
For Dressing:
2 tbsp extra virgin olive oil
fresh coriander leaves - roughly chopped
3 cloves of garlic - finely minced
2 tsp dried oregano
3 tbsp lemon juice
3/4th tsp cumin powder
1/4 tsp chilli flakes
For Salad:
200 gms lettuce
tomatoes - chopped
corn
1/2 cup kidney beans - boiled
1 avocado
spring onion
Method:
To make the dressing:
- In a small glass, add the extra virgin olive oil, fresh coriander leaves, minced garlic, dried oregano, lemon juice, cumin powder and chilli flakes and whisk all the ingredients well.
To make the salad:
- Roughly chop the lettuce into bite-sized pieces.
- In a bowl, add the lettuce, chopped tomatoes, corn, boiled kidney beans, avocado, spring onion and little dressing and toss the ingredients.
- Keep adding the dressing as you toss the salad through.
- The delicious Mexican Salad is ready to be served.
Director: Vaibhav Dhandha
Copyrights: REPL
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Sunny Anderson's Layered Tex-Mex Salad | Cooking for Real | Food Network
Sunny makes a layered Tex-Mex salad and tops it with cornbread croutons!
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With an understanding of everyday life and the belief that real people deserve down-to-earth, delicious meals, Sunny Anderson offers real food for real life. Cooking for Real serves up solutions for fantastic-tasting menus using affordable, easy-to-find, easy-to-use ingredients and infusing them with diverse influences and rich, rewarding flavor.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Shredded Tex-Mex Salad with Creamy Lime Dressing
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 1 hr 20 min
Prep: 20 min
Inactive: 40 min
Cook: 20 min
Yield: 4 to 6 servings
Ingredients
Butter, for preparing 8 by 8-inch glass pan
One 8.5-ounce box cornbread mix (recommended: Jiffy)
1 large egg
1/3 cup milk
One 15.5-ounce can black beans, drained and rinsed
1 packet sazon seasoning
Salt and freshly ground black pepper
1 cup salsa
2 tomatoes, seeded and chopped
1 head romaine lettuce, cut into strips
Creamy Lime Dressing, recipe follows
1 1/2 cups grated Monterey Jack cheese
1 1/2 cups grated Cheddar
Creamy Lime Dressing:
2 tablespoons freshly chopped cilantro leaves
1 tablespoon red wine vinegar
1 teaspoon lime zest
1/4 cup lime juice
1/2 cup sour cream
1 clove garlic, smashed
1 tablespoon honey
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
Directions
Special equipment: glass trifle dish blender
Preheat oven to 400 degrees F. Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk. Evenly spread into prepared pan and bake on the middle rack for 20 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan to cool completely. Mix together the beans with the sazon and season with salt and pepper. Toss the salsa with the tomatoes. When ready to serve, cut the cornbread into 1/2-inch croutons. Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey Jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons. Serve the remaining dressing on the side.
Creamy Lime Dressing:
Yield: 1 1/2 cups
Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.
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Sunny Anderson's Layered Tex-Mex Salad | Cooking for Real | Food Network
How to Make Simple Black Bean and Corn Salad
Simple Black Bean and Corn Salad is a fresh, colorful mix of black beans, corn, bell pepper, avocado and onion, in a light, tangy dressing that is healthy, delicious and easy to make.
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 2 cups frozen corn kernels
• 2 (15 ounce) cans black beans drained and rinsed
• 2 medium roma tomatoes diced
• 1 medium red bell pepper diced
• 1 large avocado diced
• 1/2 small red onion minced
• 1/2 cup freshly chopped cilantro
• 1/4 cup lime juice
• 1/4 cup extra virgin olive oil
• 2 cloves garlic minced
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
✅Instructions
00:00:28 - How to dice roma tomatoes
00:00:42 - How to dice bell peppers
00:00:55 - How to dice red onion
00:01:22 - How to dice avocados
00:02:52 - Quick recap Simple Black Bean and Corn Salad recipe
1️⃣ 00:00:09 - Thaw corn in a microwave safe bowl for 3 to 4 minutes, stirring every 90 seconds.
2️⃣ 00:00:28 - Toss corn with black beans, tomatoes, bell pepper, avocado, onion, and cilantro.
3️⃣ 00:01:47 - In a small bowl, whisk together lime juice, olive oil, garlic, salt, and red pepper flakes.
4️⃣ Pour dressing over salad and toss to combine.
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